Tonight I decided I would make risotto for dinner. As the risotto was cooking, I started scavenging in the fridge and freezer and pantry for something to add to the finished risotto. I originally have thought about adding veggies, but I couldn't find any that I want in there. I finally settled on some fresh basil, Parmesan cheese, and pesto. The finished result was super tasty and I will get to enjoy it again tomorrow for lunch. I still think risotto is a lot of work and stirring for what it is, but this was good enough to make it worth my while. Give it a whirl and try different combinations with your risotto.Pesto Risotto
1 c risotto rice
2 T olive oil
2 T butter
1/2 c chopped onion
3 c chicken or vegetable broth
1/2 c Parmesan cheese
4 basil leaves, chopped
1/4 c prepared pesto
salt and pepper to taste
Saute the onion in oil and butter for about 3 minutes or until the onion is soft. Add the rice and continue to "toast" the rice for about 2 minutes.
Stir in 1 c of broth. Continue cooking and stirring until the liquid is absorbed. Gradually stir in second cup of broth, cooking and stirring until liquid is absorbed before adding last cup. Cook and stir last cup until the liquid is absorbed. Add Parmesan cheese, pesto, basil, and salt and pepper to cooked risotto and stir to combine.
Serve while warm.
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7 comments:
You know, I have yet to make risotto, but I often hear about what a fuss it is to make. But good for you! And keeping a dish simple is great - easier to make, easier to clean up. I'll have to get started with some risotto recipes soon...
Sarah, this looks yummy. I first had it when my nephew made it a year ago. It was always rice for me. But I like risotto now too. Thank you for the delicious recipe.
Yummy! I am absolutely gonna try this!!
Sarah, I bet this tastes as good as your photograph looks.
Commenter Sarah: the first time w/ risotto does seem troublesome, but it gets easier over time. I'm no pro at it, but have found that I don't need to continuously stir. I can do this or that in the kitchen, returning every two minutes to give a firm stir. That works for me -- at least until some risotto kung fu cook master shows up at the house (hasn't happened yet)!
Looks like you had just the right stuff in your fridge. I'm never that lucky in my leftovers. It's hard to figure out what to do with 2 egg whites, fudge sauce, and whiskery carrots.
Oooh, I bet pesto in risotto is delicious!
mmmm i love pesto!
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